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1. (WO2018159406) METHOD FOR PRODUCING FRESH CHEESE-LIKE VEGETABLE FOOD PRODUCT
Latest bibliographic data on file with the International Bureau    Submit observation

Pub. No.: WO/2018/159406 International Application No.: PCT/JP2018/006177
Publication Date: 07.09.2018 International Filing Date: 21.02.2018
IPC:
A23C 20/02 (2006.01) ,A23J 3/16 (2006.01) ,A23L 11/00 (2016.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
20
Cheese substitutes
02
containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
14
Vegetable proteins
16
from soybean
[IPC code unknown for A23L 11]
Applicants:
不二製油グループ本社株式会社 FUJI OIL HOLDINGS INC. [JP/JP]; 大阪府泉佐野市住吉町1番地 1, Sumiyoshi-cho, Izumisano-shi, Osaka 5988540, JP (AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BE, BF, BG, BH, BJ, BN, BR, BW, BY, BZ, CA, CF, CG, CH, CI, CL, CM, CN, CO, CR, CU, CY, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, FR, GA, GB, GD, GE, GH, GM, GN, GQ, GR, GT, GW, HN, HR, HU, ID, IE, IL, IN, IR, IS, IT, JO, KE, KG, KH, KM, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LT, LU, LV, LY, MA, MC, MD, ME, MG, MK, ML, MN, MR, MT, MW, MX, MY, MZ, NA, NE, NG, NI, NL, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SI, SK, SL, SM, SN, ST, SV, SY, SZ, TD, TG, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW)
不二製油株式会社 FUJI OIL CO., LTD. [JP/JP]; 大阪府泉佐野市住吉町1番地 1, Sumiyoshi-cho, Izumisano-shi, Osaka 5988540, JP (JP)
Inventors:
大野 芳子 OHNO, Yoshiko; JP
Priority Data:
2017-03916102.03.2017JP
Title (EN) METHOD FOR PRODUCING FRESH CHEESE-LIKE VEGETABLE FOOD PRODUCT
(FR) PROCÉDÉ DE PRODUCTION DE PRODUIT ALIMENTAIRE VÉGÉTAL DE TYPE FROMAGE FRAIS
(JA) 植物性フレッシュチーズ様食品の製造方法
Abstract:
(EN) Provided is a method for producing a fresh cheese-like vegetable food product which is free from dairy products, has a natural, fresh cheese-like dairy flavor and body, and has excellent spreadability and squeezability as a confectionery material. The pH of an emulsified oil composition which contains a soybean emulsified composition containing a specific protein and lipid, a specific soybean protein material having a reduced content of a lipophilic protein among soybean proteins, and a protein coagulant is adjusted to a pH of 5.5-6.3 using lactic acid fermentation and/or an organic acid.
(FR) La présente invention concerne un procédé de production d'un produit alimentaire végétal de type fromage frais qui est exempt de produits laitiers, a un arôme et un corps laitiers de type fromage frais naturel, et a une excellente tartinabilité et une excellente aptitude à la compression en tant que matériau de confiserie. Le pH d'une composition d'huile émulsifiée qui contient une composition émulsifiée de soja contenant une protéine et un lipide spécifiques, un matériau de protéine de soja spécifique ayant une teneur réduite en protéine lipophile parmi les protéines de soja, et un coagulant de protéine est ajusté à un pH de 5,5 à 6,3 au moyen d'une fermentation d'acide lactique et/ou d'un acide organique.
(JA) 乳製品を含有せずに、フレッシュチーズ様の自然な乳味感、ボディ感があり、製菓材料としての展延性や絞り適性に優れた植物性フレッシュチーズ様食品の製造方法を提供する。 特定の蛋白質及び脂質を含有する大豆乳化組成物、大豆蛋白質中の脂質親和性蛋白質の割合が低減された特定の大豆蛋白素材及び蛋白質凝固剤を含有する乳化油脂組成物を乳酸発酵及び/または有機酸によりpH5.5~6.3にpH調整する。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)